L’Atelier du Cuisinier Langoustines with 1% truffle chips 80g

About

A creamy seafood spread (a tartinable, or rillettes) made with 30% langoustine meat, bound with cream and a little haddock and lifted with 1% chopped black truffle (Tuber melanosporum) and olive oil flavoured with white truffle. It is seasoned with Millac sea salt, dulse seaweed and pepper, and set with agar-agar rather than any additives. The truffle is there to support the sweetness of the langoustine rather than drown it. 80g jar, no preservatives.

L’Atelier du Cuisinier is a small seafood cannery in Paimpol, on the north coast of Brittany, set up in 2007 by Yann Trébaol, a chef trained at the Chaptal hotel school in Quimper who spent years cooking and catering before he started preserving. He still creates the recipes himself, using fish and shellfish from the local fishery, and everything is cooked in their own workshop by a team of around fifteen, with no colourings or preservatives.

Serve it chilled, straight from the jar, with lightly toasted baguette and a wedge of lemon, and a glass of cold white wine or fizz. Keep in the fridge once opened and eat within three days.

Contains milk, crustaceans and fish. May contain traces of molluscs and soya.